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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1/2 Tasse | green bell pepper chopped |
1/4 Tasse | onion chopped |
1 klein | cloves garlic minced |
1 Esslöffel | vegetable oil |
30 x ca. 30 g | Van Camp's Red Kidney Beans (Dark or Light), drained |
28 x ca. 30 g | Canned tomatoes; undrained cut into pieces |
13 3/4 x ca. 30 g | Single strength beef broth |
12 x ca. 30 g | Canned tomato juice |
10 x ca. 30 g | corn frozen |
1 Esslöffel | chilli powder |
1 Esslöffel | sugar optional |
1 Teelöffel | cumin |
4 x ca. 30 g | cheddar cheese shredded |
In 4-quart saucepan or Dutch oven, saute green pepper, onion and garlic in oil 5 to 7 minutes or until tender. Add remaining ingredients except cheese. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes, stirring occasionally. Sprinkle each serving with 2 tablespoons cheese.
Eight 1-1/2 cup servings
* calories 239
* carbohydrates 32 g
* protein 12 g
* fat 7 g
* calcium 149 mg
* sodium 810 mg
* cholesterol 15 mg
* dietary fiber 8 g
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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